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Monday, July 26, 2010

Pasta with Zucchini, Parmesan and Garlic Oil

From the kitchen of One Perfect Bite...What do you get when finely shredded zucchini is tossed with Aglio e Olio? In my kitchen it becomes an easy entrée that's perfect for a Meatless Monday meal. If you have a julienne peeler to use for shredding the zucchini, you can have this dish on the table in about 20 minutes. I'm not much for kitchen gadgets, but this is one I heartily recommend you add to your inventory. If you haven't seen one of these, you can find one here. I'm not affiliated with these people and my purpose in featuring the peeler is to simplify food preparation rather than sell a kitchen tool. Zucchini that is finely julienned needs no cooking and can be tossed with hot pasta without additional fussing. It helps, however, to have the vegetables at room temperature if you take this route. It's important when you make a dish as simple as this to use ingredients of the highest possible quality. Fortunately, that does not always mean the most expensive. I always serve this pasta with focaccia bread and a crisp green salad to add a bit of texture to the meal. I know you'll enjoy this very easy dish. Here's the recipe.

Yay! A recipe for my new peeler! I just ordered one of these julienne peelers from a friend having a kitchen gadget party. It hasn't been delivered yet, but I know what I'm making when it gets here! This looks beautiful-Thanks for sharing :)

I've been wanting to get a julienne peeler for a while now. After seeing this delicious bowl of pasta, I think I might want to pick one up tomorrow. What a lovely summer pasta dish. Thank you for sharing!

Gorgeous dish! - yes, one of those julienne peelers would really do a neat job. I use my food processor to julienne my veggies, and the outcome is good enough! Thanks for sharing this beautiful and healthy recipe!

Mary, I picked up a julienne cutter yesterday at Sur la Table. Now I don't have to haul out the mandolin. I usually saute my julienned zucchini but next time I'm doing it your way and just adding it to the warm pasta.

The one thing I don't miss about my garden is the tyranny of the zucchini glut. Now I don't have to make zucchini dishes I can make it when I want and this is one of the recipes I will go for... thanks MAry!

A heavenly dish, Mary, and so simple to make! I have one of those peelers, I love it! I am not a hot or spicy pasta lover, so usually leave out the red pepper flakes everyone else loves. I add it in AFTER I take my serving out! :)

I have a love for zucchini that isn't normal. Thanks for the tip on the julienne peeler, I'll be looking in to that right away. What a delicious dish for a summer night- love that it's on the table so quickly.

Hello. I do not have a julienne peeler, as I am not a great fan of culinary gadgets and in plus, I have a small kitchen. Every time I do julienne on my own, using just a kitchen knife. To make zucchini juliennes is not so difficult, but a real nightmare is to slice carrot, or green papaya - awful job. Probably I should buy this gadget, to make my life easier...Long noodles served with zucchini cut into long juliennes is a great idea - not only looks ideal, but it is easier to eat. On the contrary, to eat spaghetti noodles or tagliatelle, with zucchini chopped into cubes is not comfortable at all!Your dish looks beautiful; congratulations!

Mary...the only ingredient missing in your Aglio e Olio is the anchoivies...which I don't miss at all since I've never been a fan.I make a similar dish to this one and add an extra grated cheese 'Romano' to it.

Hey Mary...do you have a little Italian blood swirling around in those veins?

Would you believe that I owned a julienne peeler and never used it, not knowing that it was supposed to be? Only a few weeks ago did I discover that I could make zucchini julienne with it! I added the julianne to spaghetti with shrimp, the olive oil dressing flavored with thin strips of lemon peel, garlic and fresh basil.

Yum! This looks delicious! I love the "one year ago today" feature to keep some of your older recipes front of mind! Thanks for the comments on my blog. Glad you like it. I don't post many recipes, more link to them and share my experience cooking, so I love that you have heaps for me to try!

I have made a recipe that's almost identical to yours, but I used thinly sliced zucchini. It was delicious, but I love the look of your julienned zucchini. I just got an OXO julienne peeler about a week ago and I love it. I may have to try your pasta! :)

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